Grilled Mackerel with Fennel, Orange & Broad Bean Salad. For a taste of the Mediterranean try this delicious Grilled Mackerel with Fennel, Orange & Broad Bean Salad.
Grilled Mackerel with Fennel, Orange & Broad Bean Salad
4 small mackerel, gutted, cleaned and scored
sea salt, to season
freshly ground black pepper, to season
3 medium fennel bulbs, finely sliced with a mandolin (reserve fronds)
8 thin slices flat pancetta
extra-virgin olive oil, for grilling
2 cups flat-leaf parsley, not chopped
2 cups broad beans, blanched and peeled
1/3 cup salt-packed capers, rinsed and drained
2 blood oranges, peeled and sliced into rounds
½ cup extra-virgin olive oil (extra), for salad
2–3 tbsp red wine vinegar
extra-virgin olive oil (extra), to serve
lemon wedges, to serve
1 Season fish with sea salt and pepper inside the cavity and on the flesh. Stuff fennel fronds in the cavity. Wrap 2 slices pancetta around each fish and set aside.
2 Heat grill or barbecue until very hot. Lightly brush fish with oil. Grill for 3–4 minutes on one side, then turn and grill for a further 3–4 minutes.
3 Meanwhile, to make salad, combine fennel, parsley, beans, capers, orange, oil (extra, for salad) and vinegar in a bowl. Spread salad on a serving platter, top with cooked fish and drizzle with oil (extra, to serve). Serve with lemon wedges.